Description
This Sheet Pan Chicken Shawarma is a flavorful and easy-to-make Middle Eastern-inspired dish featuring thinly sliced chicken marinated in a blend of spices and Greek yogurt, then roasted to juicy perfection alongside red onions. It’s perfect for a quick weeknight dinner and can be served in pita wraps or over rice with your favorite toppings and sauces.
Ingredients
Scale
Chicken and Marinade
- 2 lbs. Chicken Breast or Thighs (trimmed and thinly sliced into strips)
- 1/2 cup Greek Yogurt (full fat works best)
- 1 Lemon (juiced)
- 3 tbsp. Olive Oil
- 2 tsp Coriander
- 1 tbsp. Cumin
- 1 tsp Sea Salt
- 1 tsp Smoky Paprika
- 1/2 tsp Aleppo Pepper (or Cayenne pepper as substitute)
- 1/2 tsp Dried Thyme
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/2 tsp Black Pepper
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
Vegetables
- 1/2 cup Red Onion (thinly sliced)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, coriander, cumin, sea salt, smoky paprika, Aleppo pepper, dried thyme, turmeric, cinnamon, black pepper, cloves, and nutmeg until the mixture is smooth and well combined.
- Marinate the Chicken: Add the sliced chicken strips to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Lightly grease or spray a large baking sheet with non-stick spray to prevent sticking.
- Arrange Chicken and Onions: Spread the marinated chicken strips evenly across the prepared baking sheet. Scatter the thinly sliced red onions over the top just before placing in the oven.
- Bake the Chicken: Bake the chicken and onions on the sheet pan for 15 minutes. After baking, carefully drain any excess liquid from the pan to promote better browning of the chicken.
- Broil to Crisp: Switch the oven to the broil setting and cook the chicken for an additional 3 to 5 minutes, or until the edges turn golden and slightly crisp. Keep a close eye to avoid burning.
- Serve: Remove from the oven and serve warm. This shawarma pairs beautifully in pita wraps with toppings like cucumber, tomato, pickles, tahini sauce, or garlic yogurt sauce.
Notes
- This recipe is perfect for a one-pan meal with bold Middle Eastern spices that deliver juicy, tender chicken.
- For best flavor, marinate the chicken overnight.
- Serve the chicken shawarma in warm pita bread with fresh veggies and your favorite sauces for a traditional experience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving of chicken shawarma
- Calories: 76 kcal
- Sugar: 1 g
- Sodium: 253 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.001 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg
